Effects and mechanism of tea polyphenols on the quality of oil during frying process.
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DOI: 10.1111/1750-3841.15470
Abstract: The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit… read more here.
Keywords: quality; tea polyphenols; frying process; oil ... See more keywords
Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)
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DOI: 10.3390/foods12061332
Abstract: Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of… read more here.
Keywords: shrimp; oil; oil frying; high oleic ... See more keywords
Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions.
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DOI: 10.5650/jos.ess22117
Abstract: The frying process, a popular cooking technique, is widely used in the food industry around the world for the production of fried foods. Nevertheless, it is always accompanied by potential challenges including lipid peroxidation of… read more here.
Keywords: oil; essential oil; oil frying; sunflower oil ... See more keywords